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Crisp shredded cakes and making method thereof

A production method and hand-grabbing cake technology are applied in the field of crisp hand-grabbing cake and its production, which can solve the problems of uneven oil distribution, insufficiently thin hand-grabbing cake skin, poor crisping effect, etc., and achieve unique aroma and delicious taste. Excellent shortening effect and simple eating method

Pending Publication Date: 2021-10-29
海宁枫园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the existing hand-cooked cake production technology has been greatly improved, and the combination of mechanism and handwork has been realized, there are still some problems in the production process, such as the skin of the hand-cooked cake is not thin enough, and the uneven distribution of oil leads to poor crisping effect. Good, the taste is too hard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a kind of crisp finger cake, comprising the following components by weight, 200 parts of high-gluten flour, 100 parts of buckwheat flour, 8 parts of yeast powder, 10 parts of bread improver, 40 parts of edible vegetable oil, 10 parts of table salt, eggs 20 parts, 180 parts of water, 2 parts of sesame powder, 2 parts of walnut powder, 4 parts of five-spice powder, prepared according to the following steps:

[0028] S1, sieving: pass high-gluten flour and buckwheat flour through a 30-mesh sieve;

[0029] S2. Kneading noodles: Pour five-spice powder, table salt, and water into a seasoning solution, pour the sifted high-gluten flour and buckwheat flour into the dough mixer, and then mix the prepared seasoning solution, yeast powder, and bread The improver, eggs, sesame powder, walnut powder, and edible vegetable oil are poured into the dough mixer, and stirred to form dough. The center temperature of the dough mixer is 28°C, the stirring speed is 35...

Embodiment 2

[0037] This embodiment provides a kind of crisp finger cake, comprising the following components in parts by weight: 200 parts of high-gluten flour, 110 parts of buckwheat flour, 10 parts of yeast powder, 12 parts of bread improver, 40 parts of edible vegetable oil, 12 parts of table salt, eggs 25 parts, 200 parts of water, 1.5 parts of sesame powder, 1.5 parts of walnut powder, 5 parts of five-spice powder, prepared according to the following steps:

[0038] S1, sieving: pass high-gluten flour and buckwheat flour through a 30-mesh sieve;

[0039] S2. Kneading noodles: Pour five-spice powder, table salt, and water into a seasoning solution, pour the sifted high-gluten flour and buckwheat flour into the dough mixer, and then mix the prepared seasoning solution, yeast powder, and bread The improver, eggs, sesame powder, walnut powder, and edible vegetable oil are poured into the dough mixer, and stirred to form dough. The center temperature of the dough mixer is 30°C, the stirri...

Embodiment 3

[0047] The present embodiment provides a crisp finger cake, comprising the following components in parts by weight: 220 parts of high-gluten flour, 120 parts of buckwheat flour, 12 parts of yeast powder, 12 parts of bread improver, 45 parts of edible vegetable oil, 15 parts of salt, eggs 30 parts, 200 parts of water, 3 parts of sesame powder, 3 parts of walnut powder, 6 parts of five-spice powder, prepared according to the following steps:

[0048] S1, sieving: pass high-gluten flour and buckwheat flour through a 30-mesh sieve;

[0049] S2. Kneading noodles: Pour five-spice powder, table salt, and water into a seasoning solution, pour the sifted high-gluten flour and buckwheat flour into the dough mixer, and then mix the prepared seasoning solution, yeast powder, and bread The improver, eggs, sesame powder, walnut powder, and edible vegetable oil are poured into the dough mixer, and stirred to form dough. The center temperature of the dough mixer is 32°C, the stirring speed is...

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Abstract

The invention discloses crisp shredded cakes and a making method thereof, and the shredded cakes comprise the following components in parts by weight: 200-220 parts of high gluten flour, 100-120 parts of buckwheat flour, 8-12 parts of yeast powder, 10-12 parts of a bread improver, 40-45 parts of edible vegetable oil, 10-15 parts of table salt, 20-30 parts of eggs, 180-200 parts of water, 2-3 parts of sesame powder, 2-3 parts of walnut powder and 4-6 parts of five spice powder. According to the invention, the flour is sieved by a 30-mesh sieve, so that the flour is free of foreign matters and caking; the dough is pre-shaped and rolled for multiple times until the thickness is 3 mm, so that the prepared shredded cakes are thin enough, the oil distribution can be ensured after the shredded cakes are coated with oil, the shortening effect is excellent, and the mouthfeel is crisp; and the five spice powder is added into the formula, so that the shredded cakes are convenient and fast as traditional shredded cakes, has unique fragrance and delicious taste, is simple in eating method and low in price, and is not limited by time and space.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crisp finger cake and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, people are pursuing convenience and quickness while pursuing delicious food. Quick-frozen food has the characteristics of ready-to-eat after thawing or simple processing and eating after thawing. And with the rapid development of the diversification, variety and specifications of quick-frozen food, quick-frozen food has entered the homes of ordinary people and has become an integral part of three meals a day, especially the staple food and meat products that are convenient for consumption. The focus of food development. The finger cake originated in Taiwan, China is deeply loved by consumers because of its crispy taste. As a convenient leisure product, quick-frozen finger cake has been developed and promoted by many manufacturers,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/02A21D8/04A21D10/00A21D2/34A21D2/36A21D2/02A21D2/16A21D13/13
CPCA21D10/025A21D8/047A21D10/002A21D2/34A21D2/364A21D2/36A21D2/02A21D2/16A21D13/13
Inventor 倪剑丁勇
Owner 海宁枫园食品有限公司
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